Start by gathering all your ingredients. Peel and cube the sweet potatoes, and wash the baby kale thoroughly. Rinse the quinoa until the water runs clear to remove any bitterness.

Preheat your oven to 425°F (220°C).

Place the cubed sweet potatoes on a baking sheet. Drizzle them with olive oil, and sprinkle the salt and pepper over them. Toss everything together until the sweet potatoes are evenly coated. Roast for 20-25 minutes, until they’re tender and golden.

While the sweet potatoes are roasting, cook the quinoa. In a saucepan, combine the rinsed quinoa with water (following package instructions). Bring to a boil, then reduce to a simmer. Cook until the liquid is absorbed, which usually takes about 15 minutes.

In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, and lemon juice.

In a large mixing bowl, combine the roasted sweet potatoes, cooked quinoa, and baby kale. Toss them gently to mix well.

Gently fold in the dried cranberries, crumbled feta, and chopped walnuts (if using).

Pour the dressing over the salad mixture. Toss gently once more, ensuring all ingredients are well-coated.

Before serving, taste the salad and adjust seasoning or dressing as needed.

You can serve the Roasted Sweet Potato and Baby Kale Salad warm or at room temperature.